Crispy Smoked Chicken with Nashville-Style Hot Sauce
- BBQ Type: Smoker
- Fuel: Charcoal
- Cooking Time: 1 h 15 min to 1 h 30 min
- 3 to 4 portions
Ingredients
Chicken
- Whole chicken, cut into 10 pieces
- 1 tbsp - Salt
- 1 tbsp - Ground black pepper
- 1 tbsp - Garlic powder
- 1 Egg
- ¼ cup - Cayenne hot sauce
- 4 cup - Buttermilk
- 4 cup - All purpose flour
- Slices of white bread
- Pickles
- Vegetable oil of choice to fry the chicken
- Wood chunks for smoking, preferably oak
Nashville-Style Hot Sauce
- 5 tbsp - Cayenne powder
- 2 tbsp - Brown sugar
- 1 tsp - Paprika
- 1 tsp - Chili powder
- 1 tsp - Garlic powder
- 1 tsp - Salt
- 1 cup - Hot frying oil
Preparation
- Preheat your smoker at around 165°F;
- Cut the whole chicken into 10 pieces, separating the breasts, legs, thighs, wings and drumsticks; Combine 1 tbsp of salt with 1 tbsp of black pepper and 1 tbsp of garlic powder and use to season the chicken on all sides;
- Place the chicken in your smoker and toss a few wood chunks onto hot coals; Smoke for 1 hour at 165°F;
- Whisk the egg with the cayenne hot sauce and buttermilk in a bowl; Remove the chicken from your smoker and place into the liquid; Let marinate in the refrigeration for 4 hours;
- Place 4 cups of all purpose flour into a bowl; Remove the chicken from the marinade and place into the flour, turn a few times to give an even coating, dip back into the buttermilk, then place back into the flour for an additional coating;
- Gently place the chicken into the oil, starting with the breasts first as they will take longer to cook; Fry the chicken until the internal temperature reaches 165°F using an instant read thermometer;
- Combine all Nashville-Style Hot Sauce into a bowl and wish to dissolve any lumps;
- Place two pieces of fried chicken on a slice of bread and pour some Nashville-Style Hot Sauce on top; Garnish with a few pickles and serve, serve and enjoy.